Chalk-stream trout fillets — skin on, 200–250g per fillet, frozen in pairs. Chalk-stream trout is very popular in Western cuisine and has been farmed commercially in the UK since the 1960s. The flesh is buttery, rich-flavoured, moist with a firm consistency — the elegant freshwater alternative to salmon, with a cleaner, less-oily character.
Pack details
- Fillet size: 200–250g each
- Form: skin on, frozen in pairs
- Catch: farmed in British chalk streams
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook
- Pan-fry skin-down: 4 minutes skin-down in oil and butter, flip for 1–2 minutes off-heat.
- Bake: 200°C for 12–15 minutes with butter, lemon and dill.
- BBQ: 4 minutes per side over medium-high heat.
- En papillote: wrap with herbs, lemon and a splash of wine, bake at 200°C for 10–12 minutes.
Pair with a chilled Sauvignon Blanc or an English sparkling wine.
Sourcing and delivery
British chalk-stream trout fillets. Dispatched frozen from our UK warehouse in insulated packaging.
